Spinach and cheese enchiladas are a delicious and satisfying vegetarian option that combines the creamy goodness of cheese with the nutrient-packed spinach, all wrapped up in a warm tortilla and topped with flavorful enchilada sauce. Here’s a simple recipe for you:
Ingredients:
- 2 cups fresh spinach, chopped
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 8 small corn or flour tortillas
- 1 can (10 ounces) enchilada sauce
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional toppings: sour cream, chopped cilantro, sliced jalapeños
Instructions:
- Preheat the oven: Preheat your oven to 350°F (175°C).
- Prepare the filling: In a skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, and sauté until softened, about 2-3 minutes. Add chopped spinach to the skillet and cook until wilted, about 2-3 minutes more. Season with salt and pepper to taste. Remove from heat and let cool slightly.
- Assemble the enchiladas: Take a tortilla and spoon some of the spinach mixture onto the center, then sprinkle with shredded cheese. Roll the tortilla tightly and place it seam side down in a baking dish. Repeat with the remaining tortillas and filling.
- Add the sauce: Pour the enchilada sauce evenly over the rolled tortillas in the baking dish, making sure they are well coated.
- Bake: Cover the baking dish with foil and bake in the preheated oven for about 20-25 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.
- Serve: Once done, remove the enchiladas from the oven. Serve hot, garnished with your favorite toppings such as sour cream, chopped cilantro, or sliced jalapeños if desired.
Enjoy your delicious spinach and cheese enchiladas! They make for a hearty and flavorful meal that’s perfect for lunch or dinner.
